Orange chicken is prepared by pan-frying bite-sized pieces of chicken that are either dusted with flour or cornstarch or battered in a cornstarch mixture. The crunchy fried chicken is then coated and reduced in a spicy orange glaze, which takes only a few minutes to prepare.
The traditional spicy orange glaze is made of orange juice, ginger, soy sauce, rice wine vinegar, brown sugar, crushed red pepper flakes and cornstarch for thickening.
An excellent recipe for orange chicken is available online by Ree Drummond. The step is always to cut the chicken into similarly shaped bite-sized pieces. Then, rest the chicken pieces in a batter made of 4 egg whites and 2 tablespoons of cornstarch for 10 to 15 minutes. During this time, prepare the orange sauce by stirring together 1/2 cup of orange juice, 1 tablespoons each of soy sauce, rice wine vinegar and brown sugar, 1/4 teaspoon of sesame oil and some grated garlic and ginger to taste. Bring the sauce to a boil and thicken it with a slurry made from 1/4 cup of cold water and 1 teaspoon of cornstarch. With the sauce reducing, deep-fry or pan-fry the chicken on high in 2 inches of hot oil until golden brown. Toss the chicken with the orange glaze once it has finished reducing.